Curried Squash Bisque

Coconut milk flavors the broth in this hearty chicken and squash soup.

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3 users rated this recipe an average rating of 5.0
  • Makes: 5 servings
  • Prep: 40 mins
  • Bake: 50 mins 350°F
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Curried Squash Bisque
Ingredients
2
1
onion, chopped (1/2 cup)
1
tablespoon olive oil
2
2
tablespoons grated fresh ginger
2
cups cubed cooked chicken
1
14 ounce can chicken broth
1
13 1/2 ounce can unsweetened coconut milk
1/4
cup water
2
teaspoons curry powder
1/2
teaspoon salt
1/8
teaspoon freshly ground black pepper
2
cups hot cooked brown rice
1/4
cup snipped fresh cilantro
1/4
Directions
  1. Preheat oven to 350 degree F. Cut squash in half lengthwise; remove and discard seeds. Arrange the squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 30 minutes. Turn squash halves cut sides up. Bake, covered, 20 to 25 minutes more or until squash is tender. Let cool slightly. Carefully scoop the pulp from squash halves into a medium bowl; discard shells. Mash squash slightly with a potato masher; set aside.
  2. In a large saucepan cook onion in hot oil for 3 to 4 minutes or until tender. Add garlic and ginger; cook and stir 1 minute more. Carefully stir in mashed squash, chicken, broth, coconut milk, water, curry powder, salt, and pepper. Cook over medium heat until heated through, stirring occasionally.
  3. To serve, spoon hot rice and bisque into bowls. Sprinkle with cilantro and cashews. Makes 5 or 6 servings.
Nutrition Facts (Curried Squash Bisque)
    Per serving:
  • 465 kcal cal.,
  • 26 g fat
  • (15 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 50 mg chol.,
  • 684 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 4 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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